2 lbs Kadaif dough [ Shredded Filo ].
1 1 / 2 cup butter, melted.
3 / 4 cup milk.
1 qt half and half cream.
4 cups sugar. 1 qt.
Heavy cream.
Few drops of lemon juice.
3 / 4 cup cornstarch.
Cut and fluff 1 lb of Kadaif dough in bowl, with hands.
Add half melted butter and mix until stands are evenly coated.
Spread evenly in lightly buttered 17 x 13 baking pan.
Combine half and half cream with heavy cream in large saucepan.
Bring to slow boil over low heat.
Combine cornstarch and milk, stirring constantly until cornstarch is dissolved.
Slowly add to cream mixture, stirring constantly until mixture returns to slow boil.
Spread hot cream filling over Kadaif in pan.
Cut and fluff remaining 1 lb of Kadaif in bowl.
Add remaining melted butter and mix with hands until strands are evenly coated.
Spread over top of cream layer, pressing down firmly to form an even surface.
Place on lowest oven rack and bake at 450F until golden brown about 20, 25 minutes.
If not golden. Move pan to top rack and bake 5 to 10 minutes more.
Prepare the syrup
Combine sugar and water in saucepan and boil 5 to 10 minutes.
Add lemon juice. Cool.
Pour cold syrup over Kadaif as soon as it is removed from oven.
Cut into squares to serve
